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Feature Recipes

Yield: 8 Servings


Ingredients:
1 tsp vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbecue sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tbsp prepared yellow mustard
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 tsp dried thyme
8 hamburger buns, split
2 tbsp butter, or as needed


Method:
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic and thyme. Cover and cook on High until the roast shreds easily with a fok, 5 to 6 hours.
Remove the roast from the slow cooker, and shred th meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.